Since June, leaders from Benedictine University and its food management partner, A'viands, have been mixing up a variety of ideas to renovate the existing dining room and better serve students, faculty, staff and guests. With a contribution of nearly $4 million from A'viands, Benedictine will be able to provide a modern and food-focused dining experience, planning to be in full operation by Fall, 2019. A'viands will capitalize its investment over the length of its food management contract with the campus.
Food stations and seating meet students upon entry
The most significant change the community will experience is chef operated custom stations spaced throughout out the existing second floor cafeteria space. Currently, all food is served form a clustered corner space on the cafeteria north end. The new design offers meal option stations (or "food platforms" ) immediately upon entry to the dining room. Expanded platforms include a robust fresh new Bakery; a Deli with soups and salads; the Grill featuring Middle Eastern selections; Pizza, Pasta and Calzone Hearth; a new varietal Salad Bar; and a Global Station serving seasonal and specialty menus. Benedictine students participated during the selection process for a new food service manager offering may suggestions and ideas no incorporated into the design of space and menus.
A variety of ceiling heights create unique seating sections
The entire dining room will receive new ceiling, wall and floor treatments with contemporary lighting and a variety of seating options. Booths, community tables and counter seating supplement low-top tables with flexibility for single and group seating.
Renovation of Krasa Dining Room provides Booth Seating in various locations
Rendering of Global Station to feature Middle Eastern menus
Krasa A B and C breakout rooms will be retrofit to a single private dining room better suited for catered meetings and special events. It is designed to seat approximately 90 guests.
Private Dining Room with views to Quad and Athletic Fields, Seating 92
Contemporary Lighting and Vaulted Ceilings create an Open and Dynamic Gathering Space
When students return for the Spring semester, temporary walls will divide the north end of the Krasa Dining Room from the south end; with Phase I commencing. Directional signage will assist students in accessing the dining room from the north end of Krasa Center during this first phase of construction. A'viands has selected Workshop architects, Milwaukee, to design the project and International Contractors, Inc. (ICI) as it's general contractor.
Contacts include: Marlene Levine, Executive Director, Facilities Management and Planning (Ext. 6612, firstname.lastname@example.org, Marco Masini, Vice President, Student Life (Ext. 6006, email@example.com) and Bill Reich, Director of Food Service Operations, A'viands (Ext. 6383, firstname.lastname@example.org).
We appreciate your Flexibility and cooperation of the construction now underway. Prior to the holiday, you received a Memo detailing all of the exciting changes ahead - new food platforms, new seating styles, a modern interior design - all meeting your expectations for a vibrant community dining experience. Please follow directional signage at Krasa Center, using the WEST staircase to enter the Dining Room. For elevator accommodation, please contact Marco Masini (x6006) or Bill Reich (x6383). SEATING IS LIMITED AND IN LONG TABLE COMMUNITY-SEATING STYLE.
AREAS OF CONSTRUCTION - KRASA DINING ROOM
MEAL PLAN PARTICIPANTS: Please plan to follow directional signage to access the Dining Room. You will be using the WEST staircase and swipe your card upon entry. You will also be able to participate in a new TO GO program. Please return your container to the cashier, for a fresh one, upon entry (before taking used to dish room). We are monitoring seating capacity and will adjust with overflow dining locations as needed.